The Perfect Breakfast in Bed – 6 gluten-free recipes

Weekend mornings have always been my favorites. Usually I like to go to yoga on Saturday mornings, but on Sundays I like to take it reeaally easy. Just recharge, relax and eat good food.

I love making breakfast (and also eating it, lots of it!) and weekends are perfect for putting a bit more effort into your breakfast routine. Weekends are also perfect for hanging out in pyjamas, reading in bed and eating breakfast, that slowly turns into lunch.

To celebrate those much needed laid back mornings, we wanted to create something special with the lovely Virpi behind Vanelja, one of my favorite blogs. So here you have it, six delicious recipes for the perfect breakfast in bed! There’s hemp bread rolls, almond berry granola, green juice, lemon pancake, orange blossom chia jam, and almond milk yogurt. Honestly, I thinks we covered everything you’ll ever need after waking up.

If you’re not into spending the whole morning in the kitchen, you can always prepare part of the recipes beforehand. The granola, the jam, yogurt and bread rolls can easily be made the day (or even couple) before. And te recipes will make you plenty of goodies to enjoy, so you’ll have some luxurious leftovers for the following mornings too.

You’ll find the recipes for the green juice, berry almond granola and lemon pancake in this post, whereas the recipes for the hemp bread rolls, orange blossom chia jam and almond milk yogurt can be found in Vanelja, so check them out there!

As always in my blog, all recipes shared here are naturally gluten-free and they can easily be made vegan if desired. Have a delicious weekend! xo

Kiwi, Spinach & Apple Juice

METHOD: Rinse the spinach and the apples and peel the kiwis. Put all the ingredients through your juicer, pour into glasses, stir and add a couple of ice cubes. You could also make this by using a blender, if you don’t mind ending up with a smoothie instead of juice.

1. Preheat oven to 200 °C / 400 °F and line a baking tray with baking paper. Mix all dry ingredients together in a big bowl and set aside.

2. Beat the eggs in another bowl until a bit fluffy. Melt the coconut oil at low heat. Add the oil, honey, almond milk, lemon juice and the grated lemon zest to the eggs and beat until smooth. Combine all ingredients and mix well.

3. Pour the batter into a baking pan covered with baking paper. Bake in the oven for about 35-40 minutes, until nicely browned and set. Let the pancake cool slightly and then serve it with orange blossom chia jam.